University of Warmia and Mazury in Olsztyn – Faculty of Food Science
Olsztyn, PolandPOTENTIAL — not yet offered / not confirmed
🟢 Strong overlap on food-science core (biochemistry, food analysis, microbiology/hygiene, food technology, commodity science, quality control); weaker on clinical/applied dietetics
English-taught programme: UWM's Faculty of Food Science publishes an English-taught Erasmus course menu for incoming students, split into a Winter-semester list (11 courses) and a Spring-semester list (16 courses), each with code, ECTS and coordinator. Coverage is heaviest in food technology, food biochemistry, food analysis, microbiology/hygiene and quality management, with introductory human-nutrition courses available both terms.
Potential matches only. This partner currently has no HMU Nutrition & Dietetics students / no recognised courses. The matches below are an indicative assessment by the IRO, based on the partner’s published English programme vs the HMU Nutrition & Dietetics study guide. They must be evaluated and approved by the departmental academic coordinator before any agreement is used.
| Partner course / module (ECTS) | Possible HMU equivalent (ECTS) | Fit | Offered | |
|---|---|---|---|---|
| Commodity of animal origin food products (meat, eggs, fish) (5) Food commodity science of animal-origin products; direct overlap with Food Commodities Science. | → | Food Commodities / Foodstuffs Science Τροφογνωσία (4) | strong | W |
| Food quality analysis and assessment (5) Food analysis and quality assessment maps closely to Food Chemistry & Analysis. | → | Food Chemistry & Analysis Χημεία & Ανάλυση Τροφίμων (6) | strong | W |
| Food biochemistry (6) Biochemistry content overlaps with Organic Chemistry – Structural Biochemistry (biochemistry portion). | → | Organic Chemistry – Structural Biochemistry Οργανική Χημεία – Δομική Βιοχημεία (7) | likely | W |
| Hygiene of production and food toxicology (5) Food hygiene + toxicology aligns with the hygiene half of Food Microbiology & Hygiene. | → | Food Microbiology & Hygiene Μικροβιολογία & Υγιεινή Τροφίμων (5) | strong | W |
| Technical microbiology (3) Food/technical microbiology covers the microbiology half of ΥΠ24. | → | Food Microbiology & Hygiene Μικροβιολογία & Υγιεινή Τροφίμων (5) | strong | S |
| Enzymology and Bioinformatics (3) Enzymology maps to enzyme-kinetics content of Metabolic Biochemistry. | → | Metabolic Biochemistry Βιοχημεία Μεταβολισμού (6) | likely | S |
| General food technology (5) General food technology maps to the food-technology half of Physicochemistry & Food Technology. | → | Physicochemistry & Food Technology Φυσικοχημεία & Τεχνολογία Τροφίμων (5) | strong | W |
| Food physics and rheology (4) Food physics/rheology covers the physicochemistry half of ΥΠ30. | → | Physicochemistry & Food Technology Φυσικοχημεία & Τεχνολογία Τροφίμων (5) | strong | S |
| Food quality and safety management (2) Quality & safety management (HACCP) aligns with Food Quality Control & Assurance. | → | Food Quality Control & Assurance Έλεγχος & Διασφάλιση Ποιότητας Τροφίμων (5) | strong | S |
| Fundamentals of statistical quality control (2) Statistical quality control supports the QC component of ΥΠ36. | → | Food Quality Control & Assurance Έλεγχος & Διασφάλιση Ποιότητας Τροφίμων (5) | likely | W |
| Basis of human nutrition (5) Fundamentals of human nutrition overlap with Nutrition & Metabolism I. | → | Nutrition & Metabolism I (Micronutrients) Διατροφή & Μεταβολισμός Ι (5) | likely | W |
| Basics of nutrition (2) Nutrition basics overlap with Nutrition & Metabolism II. | → | Nutrition & Metabolism II (Macronutrients) Διατροφή & Μεταβολισμός ΙΙ (6) | likely | S |
| Innovative food technology and technics (4) Innovative food technology overlaps with Biochemistry of Innovative/Functional/Modified Foods (technology angle). | → | Biochemistry of Innovative, Functional & Modified Foods Βιοχημεία Καινοτόμων, Λειτουργικών & Τροποποιημένων Τροφίμων (3) | likely | S |
| Food product development (2) New-product development touches processed-food properties (Nutritional Value of Processed Foods). | → | Nutritional Value of Processed Foods Θρεπτική Αξία Επεξεργασμένων Τροφίμων (3) | weak | S |
Offered = indicative term at the partner (W = winter/autumn semester, S = spring/summer semester, W/S = both semesters), from the partner’s published course catalogue. Not based on past mobilities; can change year to year — confirm with the coordinator. “—” = term not published.
Sources: Erasmus (Faculty of Food Science) · Courses – Winter Semester · Courses – Spring Semester